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My Mum’s Shortbread

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Description:
This classic shortbread recipe has been passed down from generation to generation, loved for its buttery, melt-in-your-mouth texture and delicate sweetness. Perfect for teatime or as a gift!

Ingredients

Scale
  • 150 g (3/4 cup) caster sugar
  • 300 g butter, softened
  • 300 g (2 1/4 cups) plain flour, sifted
  • 150 g (1 cup plus 1 tbsp) cornflour, sifted
  • Extra caster sugar (1-2 tsp per round)

Instructions

  • Preheat your oven to 150°C (300°F).
  • In a mixing bowl, lightly beat the sugar and butter together until combined and smooth.
  • Gradually fold in the sifted plain flour and cornflour. Mix gently until the dough just comes together into a ball.
  • Divide the dough into two portions. Press each portion into a round, approximately 1 cm thick and 21 cm in diameter, on flat baking trays.
  • Crimp the edges by pinching them gently between your fingers and thumb. Prick the dough all over with a fork for an authentic shortbread pattern.
  • Bake in the center of the oven for 1 hour. After 30 minutes, swap the trays between shelves and rotate them for even baking. Be cautious not to let the shortbread brown.
  • Remove the trays from the oven and, while the shortbread is still hot, cut each round into 12 slices like a cake.
  • Sprinkle 1-2 teaspoons of extra caster sugar evenly over each round. Allow the shortbread to cool completely on the trays.
  • Store the slices in an airtight container at room temperature. Avoid refrigeration for the best texture.

Notes

  • Ensure the butter is softened but not melted for a smoother dough.
  • Handle the dough minimally to avoid overworking and to maintain the delicate texture of the shortbread.
  • These shortbread rounds make perfect gifts when wrapped in parchment paper and tied with a ribbon.

Nutrition

Find it online: https://deliceflash.com/my-mums-shortbread/